Chocolate Caramel Apple Tarts

Crust

¾ cup almonds

¾ cup shredded coconut

2 tablespoons cacao powder

½ cup pitted, packed dates

1–2 teaspoons water

In a processor, finely grind the almonds, coconut, cacao. Add the dates and process until they're ground. Add the water starting with 1 teaspoon. The mixture should be moist and hold together when pressed. Press into 14-16 mini silicone muffin cups (about 1 tablespoon crust each) OR 4, 4" tart pans with removable bottoms.

Caramel Filling

4½ tablespoons tahini or almond butter

3 tablespoons melted coconut butter

3 tablespoons warm water

2 tablespoons maple syrup

1½ tablespoons melted coconut oil

½ teaspoon vanilla

Whisk all ingredients together in a bowl until smooth. Pour into the crusts. Place into the fridge for at least 8 hours until it firms up.

Caramel Apples

Follow the recipe above from the Caramel Apple Cream Tarts

Chocolate Drizzle

1 tablespoon maple syrup

1 tablespoon melted coconut oil

2 tablespoons cacao powder

Whisk ingredients together until smooth. Drizzle over the finished tarts.

Heather Pace
A classically trained chef turned raw-dessert chef, she is a travel bug, a chocoholic, and a certified yoga instructor.
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